![\"\"](\"http:\/\/chuckzumbrun.net\/wp-content\/uploads\/2011\/05\/schlow.jpg\" "\\"schlow\\"")
<\/a>\nMakes two burgers<\/p>\n
Ingredients<\/b>
\n1 pound ground beef
\n1 tablespoon olive oil
\nSalt and pepper
\n4 tablespoons mayonnaise
\n2 teaspoons horseradish
\n1\/2 lemon, juiced
\n2 slices good cheese
\n2 hamburger buns
\ncrispy onions (recipe follows)<\/p>\n
Procedure<\/b><\/p>\n
Combine the ground beef with the olive oil, salt, and pepper and divide into two patties. Refrigerate until you’re ready to cook.
\nCombine the mayonnaise, horseradish, and lemon juice. Season with black pepper and set aside.
\nCook the burgers until they’re almost as done you like. Cooking on a grill or a grill pan is your best bet.
\nPut a slice of cheese on each burger, turn off the heat, and cover the burgers. After about 4 minutes the cheese should be melted.
\nToast the bun if that’s what you like (I do, Debbie doesn’t)
\nPlace the burger on a bun and top the burgers with the horseradish sauce and the crispy onions.<\/p>\n
Crispy Onions<\/b><\/p>\n
Ingredients<\/b><\/p>\n
One large yellow onion, sliced thin
\nOil<\/p>\n
Procedure<\/b><\/p>\n
Put the onions and oil in a small sauce pan. Use enough oil to cover the onions by 1\/2 inch or so.
\nBring to a boil over high heat and then reduce the heat to medium. Stir the onions around every few minutes.
\nRemove the onions and drain in a single layer when they are nicely browned. They’ll be soggy when you remove them, but will crisp up when they cool.<\/p>\n<\/div>\n
As incredibly excessive as the Schlow Burger is I wondered, “couldn’t we do better?” Continuous improvement is my mantra. When I saw Cooks Country make a ‘Juicy Lucy’ I thought I’d found the recipe to top the Schlow Burger.<\/p>\n Ingredients<\/b><\/p>\n 1 pound hamburger Procedure<\/b><\/p>\n Using a potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined. While the molten cheese cooked in the Juicy Lucy was delightful, neither Debbie nor I liked the texture of the burger with bread and milk mixture.<\/p>\n For us, the Schlow Burger is still number one!<\/p>\n [1] If you’re searching for images of ‘juicy lucy’ you can do yourself a favor and search for ‘juicy lucy burger’ and avoid a lot of, er, interesting images.<\/p>\n","protected":false},"excerpt":{"rendered":" Schlow Burger or Juicy Lucy?<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1398","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1398"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1398\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1398"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1398"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>
\n3 tablespoons milk
\n1\/2 teaspoon garlic powder
\n1 slices hearty white sandwich bread , torn into rough pieces
\n1\/2 teaspoon salt
\n1\/4 teaspoon pepper
\ntwo pieces of cheese, about 1\/2 inch thick and 1 1\/2 inches square<\/p>\n
\nDivide meat mixture into 4 equal portions. Take one portion of meat and wrap it around the cheese. Take the other portion of meat and wrap it around the cheese\/meat pattie you just made. Repeat for the other burger.
\nRefrigerate for 30 minutes or up to 24 hours.
\nGrill burgers over medium until well browned and cooked through, 6 to 8 minutes per side.
\nTransfer to a plate, tent with foil, and let rest 5 minutes.
\nServe with pickles, onions, lettuce, tomato, or whatever you like.<\/p>\n<\/div>\n
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